Food can sometimes be like buses… none come along, then all of a sudden 2 at once. Or at least that’s how it has felt for me. This weekend was filled with good company and fab food. So where to begin? What I am really desperate to share is the roasted cauliflower recipe I tried out on Friday night…

Cauliflower is usually something you associate with cheese sauce or just served overcooked. Well I was inspired by this post on another food blog I regularly read Roasted Cauliflower Medjool Dates Olives. I had never thought of roasting cauliflower before reading this post. Friends coming around on Friday night and knowing I had a cauliflower waiting to be eaten at home got me thinking and excited about trying a variation of this recipe.

Now I love Chorizo and use it a lot for cooking; straight away I could see that it could work brilliantly with cauliflower along with olives. So to create…

I chopped sections of chorizo in two length ways and then diced into semi-circles. Next the chorizo was fried naked on a low heat just until the juices started to leak out as I didn’t want to the meat to actually cook too much. I put the chorizo and juices into a roasting tin and then added the pitted and halved olives. Next went in the cauliflower, mix it all around, add a splash of olive oil and sprinkle some paprika over the top. Roast for about half an hour.

The result was just delicious and there wasn’t a scrap of cauliflower left over, so next time you’re thinking cauliflower try something new.

My cauliflower accompanied chicken agro dolce, roasted sweet and white potatoes, cheese and carrot bake

Credits: Running With Tweezers